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#21 Altbier - alepiwo

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  • 11.2
    Gravity BLG
  • ---
    IBU
  • 4.5 %
    ABV
  • 7.3
    SRM
  • All Grain
    Type
  • ---
    Style
  • broowar
    Brewer
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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 13.5 liter(s)
    Mash size
  • 18 liter(s)
    Total mash volume

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Fermentables

11.2 BLG
4.5% ABV
7.3 SRM
Type Name Amount Yield EBC
Grain Strzegom Monachijski typ I 3 kg 66.7% 79 % 16
Grain Pilzneński 1 kg 22.2% 81 % 4
Grain Karmelowy Jasny 30EBC 0.5 kg 11.1% 75 % 30
Sum 4.5 kg

Hops

Bitterness ratio ---

Use for Name Amount Time Alpha acid
Mash Magnum 20 g 50 min 13.5 %

Yeasts

Name Type Form Amount Laboratory
Safale S-33 Ale Dry 11 g Fermentis

Notes

  • zacieranie:
    63'C - 30minut
    72'C - 30minut
    78'C - 5-10minut
    Sep 12, 2019, 6:10 PM
  • 17:45 - wsypanie słodów do temperatur 70'C, temperatura spadła do 63'C
    Sep 12, 2019, 6:12 PM
  • 18:30 - temp 72'C przerwa na 30 minut
    Sep 12, 2019, 6:43 PM
  • 20:05 - koniec filtracj
    Sep 12, 2019, 8:38 PM
  • 20:37 - temp 100'C
    Sep 12, 2019, 8:59 PM
  • 21:44 - koniec gotowania
    Sep 12, 2019, 10:06 PM
  • 22:18 - piwo w wiadrze do fermentacji temperatura 20'C, BLG 13.5
    Sep 12, 2019, 10:41 PM

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